• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dishes With Dad
  • Home
  • Browse Recipes
    • Appetizers
    • Salads
    • Soups
    • Main Dishes
      • Pasta
      • Poultry
      • Meats
      • Grilling
    • Side Dishes
    • Breakfast Recipes
    • Desserts
  • Weeknight Meals
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Summer
  • Grilling
  • Weeknight
  • About
search icon
Homepage link
  • Recipes
  • Summer
  • Grilling
  • Weeknight
  • About
×

Home » Recipes » Grilling

Smoked Leg of Lamb

Published: Mar 22, 2022 · Modified: Jun 1, 2023 by Scott · This post may contain affiliate links.

Jump to Recipe Print Recipe

This smoked leg of lamb recipe features a flavorful garlic and herb rub and is smoked low and slow, then finished with a quick sear, for a delicious flavorful dish that's a great option for Easter and other holiday meals.

Smoked leg of lamb shown on a sheet pan with roasted potatoes and asparagus.
Jump to:
  • What is a Leg of Lamb?
  • What to Look For When Buying Lamb
  • Ingredient Notes
  • Step-by-Step Instructions
  • How Long to Smoke a Leg of Lamb
  • Internal Temperature for Smoked Lamb
  • What to Serve with Smoked Leg of Lamb
  • Recipe Tips and FAQs
  • More Lamb Recipes
  • 📖 Recipe
  • You May Also Like

What is a Leg of Lamb?

A leg of lamb comes from the hind legs of a young sheep, typically 5 to 8 months old. An average whole bone-in leg weighs between 5-7 pounds. They are comprised of the thicker sirloin portion and taper down to the shank. You will often also see them separated into these two cuts. A whole leg of lamb is sometimes sold without the lower portion of the shank.

For presentation, a whole bone-in leg with the shank looks amazing, but you can also use a boneless leg of lamb if you prefer. These typically weigh in around 4-6 pounds and are sold tied or with a netting around the meat to preserve the shape while cooking. Boneless cuts are easier to carve and will cook more quickly and evenly.

A leg of lamb is a classic cut for Easter and Christmas holiday meals. Roasting and grilling are the most common methods for cooking lamb. But smoking a leg of lamb is a great way to cook it as well.

What to Look For When Buying Lamb

Many grocery stores carry lamb, especially around holidays. However, a leg of lamb is a pricey cut of meat, so I recommend visiting a quality local butcher to purchase the meat if possible. They typically work closely with their suppliers to ensure the best quality and will be more knowledgeable about their products.

Lamb does have a unique flavor that comes from the presence of branched-chain fatty acids in their fat. Meat from older sheep has a stronger flavor and younger "market weight" lamb will be milder and more tender.

The animal's diet also plays a role in the flavor. American lamb is also generally milder than imported lamb. This is because lamb from Australia and New Zealand is grass-fed throughout their lives, where American lamb is often grain-finished.

Trimming the outer layer of fat will help to reduce the gamey flavor. And leg of lamb typically has a bit of silverskin on the meat that should be removed prior to cooking as well. A quality butcher will be able to trim this for you, or you can do it yourself with a sharp knife.

Ingredient Notes

Bone-in leg of lamb shown with garlic, rosemary, salt, and pepper used for the seasoning rub.
  • Leg of Lamb -For this smoked lamb recipe, I use a whole bone-in leg of lamb and season it with a flavorful rub of
  • Fresh Garlic - I highly recommend using fresh minced garlic and not the store-bought jarred version.
  • Rosemary - Rosemary and lamb are a classic combination. You can add other herbs to the mix if you'd like.

See the recipe card at the bottom of this post for a full list of ingredients and measurements.

Step-by-Step Instructions

  1. Remove the lamb from the refrigerator around 30 minutes prior to cooking. This will allow it to cook more evenly. Finely mince your garlic and rosemary, then combine with the Kosher salt and coarse ground black pepper to create the seasoning rub.
Close up of garlic and herb rub for lamb.
  1. Drizzle olive oil over the lamb and rub to lightly coat the meat, then evenly spread the garlic mixture on all sides of the meat.
Leg of lamb shown after seasoning with garlic and herb rub.
  1. Prepare your smoker and preheat it to around 225°F. Place the seasoned meat on the rack and close the lid. For medium doneness, cook until the internal temperature in the thickest part of the meat, avoiding the bone, reaches 130°F.
Whole bone-in lamb leg shown being cooked on a smoker.
  1. Place the meat in a 425°F oven or on a very hot grill and sear the meat for around 5 minutes. If searing on a grill, rotate the meat occasionally. If you're using a pellet smoker, like a Traeger, you can just increase the smoker temperature to 425°F and sear it in the smoker. To do this, you'll need to raise the temp around 5 degrees earlier to give it time to come up to the higher temperature.
Leg of lamb shown after being cooked on a smoker, prior to searing.
  1. After searing the meat, transfer it to a sheet pan and cover it loosely with foil. Allow the meat to rest for around 10 to 15 minutes before carving. The final temperature should reach around 145°F for medium.
Smoked lamb shown on a sheet pan after being seared in an oven.

How Long to Smoke a Leg of Lamb

Plan on around 30 minutes per pound when smoked at 225°F to reach medium doneness. An average-sized bone-in leg of lamb will take around 3 to 4 hours to smoke, but it's always best to cook to the proper temperature rather than a length of time.

Internal Temperature for Smoked Lamb

For this smoked lamb leg recipe, we are using a reverse sear. This means we use a low and slow cook and then finish the cooking process by searing the meat in a hot grill or oven.

You will pull the meat off of your smoker about 10 degrees before it reaches the desired doneness, then sear it.

After the searing, the temperature should be about 5 degrees shy of the final desired temperature. The temperature will continue to rise another 5 degrees or so while the meat rests after cooking.

DonenessInternal Temperature
Medium Rare135°F to 140°F
Medium145°F to 150°F
Well Done155°F to 160°F

I recommend that you use a high-quality digital thermometer with a leave-in probe to monitor the temperature while cooking.

A whole bone-in leg of lamb is a large and uneven cut, so the smaller shank portion will cook faster than the upper sirloin portion. Take the temperature in the thickest part of the meat, avoiding the bone or fat pockets.

What to Serve with Smoked Leg of Lamb

This flavorful smoked lamb is perfect for Easter dinner and goes well with most holiday classic side dishes. A few of my favorites are:

  • Crispy Herb Roasted Potatoes
  • Scalloped Potatoes
  • Instant Pot Garlic Mashed Potatoes
  • Creamy Cauliflower Gratin
  • Garlic Butter Green Beans
  • Roasted Brussels Sprouts with Bacon
  • Creamy Bacon Mac and Cheese
Sliced smoked lamb on a sheet pan with potatoes and asparagus.

Recipe Tips and FAQs

How to store lamb leftovers?

Store leftovers in an airtight container and refrigerate for up to 4 days.

How to reheat smoked lamb?

To reheat leftovers, cover with foil and heat in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave. The leftovers are great served with some tzatziki sauce and pita bread.

What type of wood to use for smoked lamb?

I use a combination of oak or hickory and fruit wood like apple or cherry. Oak and hickory are mild to medium in flavor and will add a savoriness, while the fruit wood will add a bit of a sweeter smoke flavor that compliments the flavor of the meat. I prefer a light amount of smoke for lamb to allow the flavor of the meat and the rub to come through.

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

More Lamb Recipes

  • Greek Yogurt Marinated Lamb Kebabs
  • Garlic and Herb Crusted Rack of Lamb

📖 Recipe

Smoked leg of lamb shown on a sheet pan with roasted potatoes and asparagus.

Smoked Leg of Lamb Recipe

This smoked leg of lamb is seasoned with a flavorful garlic and herb rub then smoked low and slow before finishing with a quick sear to produce a flavorful browned crust. It's a great choice for your next Easter dinner or something different at a summer party.
Author: Scott
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 15 minutes mins
Servings: 8
Calories: 455kcal

Ingredients

  • 1 5-7 pound Leg of lamb, bone-in, trimmed
  • 1 tablespoon olive oil
  • 5 cloves garlic, finely minced
  • 2 sprigs fresh rosemary, chopped
  • 2 tablespoons Kosher salt
  • 1 tablespoon freshly ground black pepper

Instructions

  • Combine the garlic, rosemary, salt, and pepper to create the rub.
  • Drizzle olive oil over the lamb and rub to lightly coat the meat, then evenly spread the garlic mixture on all sides of the meat.
  • Prepare your smoker and preheat it to around 225°F. Place the seasoned meat on the rack and close the lid. I like to use a fairly light level of smoke for lamb and recommend a combination of savory wood like oak or hickory along with a fruit wood like cherry or apple.
  • Cook until the internal temperature in the thickest part of the meat reaches 130°F for medium doneness. Around 3 to 4 hours.
  • Place the meat in a 425°F oven or on a very hot grill and sear the meat for around 5 minutes until well browned. If searing on a grill rotate the meat occasionally. If you're using a pellet smoker, like a Traeger, you can increase the smoker temperature to 425°F and sear it in the smoker, but raise the temperature around 5 degrees earlier to allow time to come up to temp.
  • After searing the meat, transfer it to a sheet pan and cover loosely with foil. Allow the meat to rest for around 10 to 15 minutes before carving. The meat should reach a final internal temperature of around 145°F for medium.

Nutrition

Calories: 455kcalCarbohydrates: 6gProtein: 42gFat: 29gSodium: 672mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

You May Also Like

  • A plate of grilled boneless chicken thighs.
    Grilled Boneless Skinless Chicken Thighs
  • A smoked thick cut bone in pork chop with slices cut off on a cutting board.
    Smoked Pork Chops
  • Smoked chicken thighs wrapped in bacon, shown served on a plate.
    Smoked Chicken Thighs
  • A small cast iron dish on a wooden table filled with smoked baked beans.
    Smoked Baked Beans
Share this post:
« Creamy Cauliflower Gratin
Oatmeal Banana Pancakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hello, I'm Scott! I'm a former professional cook and an experienced home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Summer Favorites

  • Close up image of a spinach and feta turkey burger on a wheat bun with a thick spread of tzatziki sauce and topped with sliced cucumber and red onion.
    Spinach and Feta Turkey Burgers
  • Overhead shot of whole key lime pie, topped with whipped cream, lime zest , and a lime twist.
    Easy Key Lime Pie with Greek Yogurt
  • A platter of grilled chicken legs served with corn and watermelon.
    Grilled Chicken Legs
  • Smoked Turkey Legs
  • pulled pork sandwich with slaw
    Smoked Pulled Pork Barbecue
  • Red, white, and blue popsicles on a weathered white washed wood background.
    Red White and Blue Popsicles

See More →

Featured Recipes

  • Side angle view of a serving of creamy chicken and rice casserole with broccoli shown set beside a casserole dish.
    Cheesy Chicken and Rice Casserole (Without Soup!)
  • Chicken enchiladas with green sauce served on a plate.
    Enchiladas with Green Sauce
  • close up of a baking dish of fresh homemade lasagna.
    Lasagna with Homemade Noodles
  • Instant pot pork roast served on a dish with potatoes and carrots.
    Instant Pot Pork Roast and Potatoes
  • Close up of a slice of brioche French toast casserole on a plate.
    Brioche French Toast Casserole
  • A large bowl of Tuscan chicken pasta with spinach and sun dried tomatoes in a creamy sauce topped with grated Parmesan cheese.
    Creamy Tuscan Chicken Pasta

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Affiliate Disclosure
  • Accessibility

Follow on Social

  • Pinterest
  • Facebook
  • Instagram
  • Twitter

Newsletter



Copyright © 2023 Dishes With Dad